Pietralata extra virgin olive oil is obtained from the cultivation of olive groves situated at an altitude of 450m above sea level, in the small hamlet of Pantasina. Thanks to their elevated and inland position, they enjoy excellent protection that ensures the healthiness and genuineness of the fruit. The harvest period is concentrated between the end of November and February, thus ensuring proper ripening. The olives, harvested by the traditional method of beating by hand, are pressed on the same day, exclusively by cold pressing. The combination of these factors and the care of the production methods allow the creation of a superior category oil, characterised by very low acidity, a delicate but intense flavour, well-balanced in all its nuances. It does not lack a slight spiciness, with a hint of fresh artichoke and aromatic herbs. Excellent to be enjoyed both in the preparation of sauces, fish and meat, as well as enjoyed raw, where its characteristics are even more appreciated.